A delightful and creamy pasta dish infused with aromatic herbs, perfect for a quick and satisfying meal.
Cook the penne pasta in a pot of boiling salted water until al dente. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
In a large skillet over medium heat, melt the butter. Add the rosemary and sauté for 2 minutes to infuse the flavor.
Ensure the rosemary is fresh for the best aroma.
Pour in the heavy cream and season with salt, black pepper, and nutmeg. Stir and let it simmer for 3 minutes.
Stir continuously to prevent the cream from scorching.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Let it heat through for 2 minutes.
Add a splash of reserved pasta water if the sauce is too thick.
Stir in the grated Parmesan cheese until melted and well combined.
Grate the Parmesan fresh for optimal flavor.
Transfer the pasta to a serving dish and garnish with fresh parsley. Serve immediately.
Serve with extra Parmesan on the side for those who love cheese.
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